22 02, 2022

Vegetarian Baking

Vegetarian Baking What is Vegetarian Baking? Vegetarian baking involves the production of baked goods to meet the requirements of the following diets: Lacto-ovo vegetarians Lacto vegetarians Ovo vegetarians Vegans Traditional artisan-type bread, rustic bread, and many other sweet baked goods may be considered inherently vegetarian products. Cereal flour, water, baking powder, yeast, [...]

2 04, 2019

How to Bake Delicious Cake Without Eggs

Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]

12 03, 2019

Eggs Spec Sheet

Eggs Spec Sheet Also known as a technical product data sheet What is a Eggs Spec Sheet? An eggs spec sheet for the production of bakery products is a document that expresses and defines the requirements that must be met by egg suppliers in order to comply with bakeries’ ingredient quality specifications [...]

7 12, 2018

High Protein Baking

High Protein Baking What is High Protein Baking? Diets high in protein are popular for their potential benefits in staving off hunger and weight gain control. Because of these properties, consumers are seeking out baked goods high in protein. The Nutrition Labeling and Education Act (NLEA) of 1990 allows for the nutrient [...]

29 05, 2018


Pasteurization What is Pasteurization? Pasteurization is the process of heating up a liquid food to a certain temperature for a certain amount of time to reduce or partially destroy the microbial population present in it.  Used frequently in milk processing, this method of heat treatment is used to eliminate: Spoilage microorganisms Pathogenic [...]

6 04, 2018


Allergens What are Food Allergens? A food allergen is a protein that triggers a physical reaction (sometimes severe or even fatal) in a person with that food allergy. The proteins that cause allergic reactions occur naturally in the food, and are not a contaminant. Unlike many pathogens, allergens cannot be removed through [...]


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